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Truffle Raspberry Brownies

"This is such a sophisticated dessert!," rhapsodizes Agnes Ward in Stratford, Ontario. "Each rich, fudge-like brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. It’s true perfection for chocolate lovers of all ages!"
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    1 dozen


  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon vanilla extract
  • 12 fresh raspberries


  • Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
  • Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
  • Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.

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Average Rating:
  • fascinator
    Nov 8, 2015

    I used my regular brownie recipe that makes 9x13 pan, added 2 cups of frozen raspberries and used the frosting recipe but doubled it. Delicious.

  • minnesotaquilter
    Sep 26, 2013

    Delicious! I used frozen raspberries, and left out the frosting. Very moist, very tasty!

  • 7833louis
    Aug 9, 2013

    No comment left

  • Wheezy37
    Jul 22, 2013

    No comment left

  • LexyT83
    Nov 11, 2012

    No comment left

  • kscsmomma
    Nov 8, 2012

    No comment left

  • renaworley
    Jul 30, 2011

    I have made these delicious brownie 4 times now with the fifth in the oven at this time. They are the best brownie I have ever made and I did not change anything.

  • joanneharrington
    Jul 15, 2009

    No comment left

  • Mom Kat
    Jul 7, 2009

    With a very busy schedule, I made these using a good quality boxed brownie mix and added fresh raspeberries along with raspberry jam. These were yummy!

  • ehlertn
    Jun 5, 2009

    Delish! I used the left over jam (from a small jar) to create a layer between the brownie and the frosting! It was yum!